Batagor (acronym of Bakso Tahu Goreng (fried fishballs and tofu) is a typical Bandung snack that adapts Chinese-Indonesian style and is now well known in almost all parts of Indonesia. In general, this food is made from a softened tofu filled with dough made from mackerel fish and tapioca flour then formed like a ball with fried in hot oil for a few minutes until cooked. Batagor cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chilli sauce and a little lemon juice. Batagor has a crunchy texture and crunchy.
Because of the creativity of Bandung people, Bakso Tahu (fishballs and tofu) previously steamed always, now cooked by frying. Apparently tasty and texture becomes crisp, fit for our society who generally like fried foods. So be the name Bakso Tahu Goreng or shortened to Batagor.
Batagor is not a heavy food but tolerable enough, it feels good to make many people become fans of this food. Batagor is ubiquitous in Indonesian cities. These foods can be found in roadside food stalls, carts, bicycle traders, and restaurants. The dish is influenced by Chinese Indonesian cuisine and comes from siomay, with the difference being instead of steamed. Batagor is considered a fried siomay type. Batagor was discovered in the 1980s in Bandung, and the most famous is Batagor Bandung. This has been adapted to Sundanese local cuisine. Today most of Batagor sellers are Sundanese.
Comments
Post a Comment